Step 1. To prepare the salsa, combine all of the salsa ingredients together in a bowl. Season with cumin and salt.
Step 2. In another bowl, combine the lime juice, avocado oil, chili powder, cumin, garlic powder, paprika and salt.
Step 3. Toss the chicken thighs on them and let them marinate for 10 minutes. Heat up your grill or grill pan over medium high heat. Place the thighs on the grill and grill for 1-2 minutes on both sides.
Step 4. Set your ThermoPro thermometer to 165 degrees or the “Poultry” setting and place the probe in the thickest thigh.
Step 5. Cover the grill and continue grilling until the internal temperature reaches 165 degrees. Allow the chicken to cool for 5-10 minutes prior to slicing or dicing it.
Step 6. Set your oven to 450-475 degrees. Pour the tortilla chips all over a large sheet pan. Cover with half of the cheese, ¼ of the salsa mixture, and half of the chicken. Repeat with the rest of the cheese and chicken, another ¼ of the salsa.
Step 7. Place the pan of nachos in the oven for about 5 minutes, or until the cheese is melted and bubbly. Remove the pan from the oven and top with another ¼ of the salsa.
Step 8. Top with dollops of prepared guacamole or mash the insides of two avocados, juice from a lime, chopped cilantro and salt with a fork for a quick guacamole.
Step 9. Dip the nachos in the guacamole and remaining salsa and enjoy!
ABFD
